Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fer...

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Detalles Bibliográficos
Autores principales: Cantatore, Vincenzo, Filannino, Pasquale, Gambacorta, Giuseppe, De Pasquale, Ilaria, Pan, Stefan, Gobbetti, Marco, Di Cagno, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6851242/
https://www.ncbi.nlm.nih.gov/pubmed/31781070
http://dx.doi.org/10.3389/fmicb.2019.02574

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6851242/
https://www.ncbi.nlm.nih.gov/pubmed/31781070
http://dx.doi.org/10.3389/fmicb.2019.02574

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